Colors of Four Seasons Hatago Arima Onsen

■In March 2023, all rooms were renovated to be over 60 square meters and equipped with a private open-air bath using golden hot spring water! ■Enjoy conversations with the chef and cooking performances up close at the kaiseki counter seats. All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> To maintain a sense of liveliness and privacy, Each group is separated by lattice partitions, Allowing you to relax and enjoy your time at the kaiseki counter seats. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. Please enjoy the newly renovated inn with this opportunity. ■Meals■ 〜Dinner〜 <Sample Menu> [Appetizer] Carefully selected assortment [Steamed Dish] Bliss ~ Shark fin and abalone steamed in heavenly broth ~ [Three Assortment] Treasures of the Dragon Palace ~ Three assorted seafood platter ~ [Seven Luck Salad] Hideyoshi and Nene's Hide-and-Seek Salad Hideyoshi's red armor is represented as spiny lobster, and Nene, who lived to age 77, is recreated using seven lucky vegetables. [Main Dish] Blessings of Heaven and Earth ~ Kobe beef golden spring mist hot pot ~ The red of the sunrise seen by Lord Hideyoshi and Lady Nene at the lodging temple on Mount Atago, is represented with a tomato-based golden spring, and the surrounding sea of clouds is imagined using cotton candy, creating a specially prepared dish. [Fried Dish] Seasonal Aroma ~ Golden Camellia Tempura~ [Meal] Blessings from the Sea ~ Arima Golden Spring Sushi~ [Dessert] Overflowing Smiles ~ Magical Ice Cream~ ※ The menu may change depending on the day's procurement. 〜Breakfast〜 We will prepare a Japanese-style meal set. ■Dining location: Seating at the 'Kappo Counter' will be provided. ▼ To our customers ▼ ※ Check-ins after 7 PM cannot accommodate 'Dinner.' ※ If you have food allergies, please be sure to contact us by phone in advance. ※ We cannot accommodate requests made on the day of your visit. Ingredient changes due to dislikes or preferences are not possible. ※Please make reservations for accommodations via the internet. ■All rooms come with 'Kin-sen open-air baths' and are 60 square meters or larger■ All guest rooms feature an open-air bath with the famous 'Golden Spring' of Arima, available for private use 24 hours.

Premium Winter Plan Featuring 3-Year-Old Awaji Island Tiger Pufferfish~ At our establishment, we focus exclusively on '3-Year-Old Tiger Pufferfish from Awaji Island', offering a variety of courses prepared with different cooking methods. ■3-Year-Old Awaji Island Tiger Pufferfish■ While commonly distributed tiger pufferfish are 2-year-olds weighing 700-800g, the strong currents and cold waters of the Awaji sea nurture the 3-year-old pufferfish over time, resulting in a size 1.5-2 times that of a 2-year-old fish. It tightens the body, and even when made into thin slices of fugu sashimi, the stickiness and sweetness remain. Rich and mellow, it features an indescribable umami. ■About the Museum■ All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> Please take a seat at the kappo counter. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. Please enjoy it at the newly renovated kappo counter seats. ■Meals■ 〜Dinner〜 <Sample Menu> 1. Aperitif 1. Appetizer 1. A platter of 12 seasonal appetizers 1. Thinly sliced puffer fish (Tessa) 1. Deep-fried fugu 1. Fugu hot pot (finished with porridge) 1. Dessert 1. Surprise dish ※ The menu may change depending on the day's procurement. 〜Breakfast〜 <Sample Menu> [Pre-meal Drink]　Daily smoothie [Appetizers] Black bean natto, chirimen sansho, mentaiko, kinpira Spinach ohitashi, squid sashimi, yam with wasabi [Grilled dishes] Grilled salmon with Saikyo miso, rolled omelet with dashi 【Salad】 Vegetable salad with cherry blossom dressing 【Dish】 Yudofu (hot tofu) 【Meal】 Tanba Koshihikari rice and miso soup 【Dessert】 Fruit tomato and orange bowl ※The menu may change depending on the season and procurement conditions.Thank you for your understanding. ■Dining location: 'Kappo counter seating'

\Upgrade! ／ ~ Winter Local Flavors Course Using Hyogo Brand Crab Hamasaka Matsuba Crab ~ Using only the rare parts of Hyogo Brand Crab 'Hamasaka Matsuba Crab' Crab Sashimi, Crab Tempura, Boiled Crab, etc., Prepared in various styles for you to enjoy little by little We have prepared a very luxurious winter local flavor plan. About the Museum All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> Please take a seat at the kappo counter. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. at the newly renovated kappo counter seats. Meals 〜Dinner〜 The menu will be a surprise on the day. 〜Breakfast〜 <Sample Menu> [Pre-meal Drink]　Daily smoothie [Appetizers]　Black bean natto, Chirimen sansho, Mentaiko, Kinpira 　　　　　　　　　Spinach ohitashi, Squid sashimi, Grated yam with wasabi [Grilled Dishes]　Saikyo-grilled salmon, Rolled omelet with dashi [Salad] Vegetable salad with cherry blossom dressing [Dish] Hot Tofu (Available until the end of June) [Meal] Tanba Koshihikari rice and miso soup [Dessert] Fruit tomato and orange bowl The menu may change depending on the season and procurement conditions. Please note this in advance. Dining location: Seating at the 'Kappo Counter' will be provided. ＜To our customers＞ Check-ins after 7 PM cannot accommodate 'Dinner.' If you have food allergies, please be sure to contact us by phone in advance. We cannot accommodate requests made on the day of your visit. Ingredient changes due to dislikes or preferences are not possible. Please make reservations for accommodations via the internet. All rooms come with 'Kin-sen open-air baths' and are 60 square meters or larger All guest rooms feature an open-air bath with the famous 'Golden Spring' of Arima, available for private use 24 hours.

■In March 2023, all rooms were renovated to be over 60 square meters and equipped with a private open-air bath using golden hot spring water! ■Enjoy conversations with the chef and cooking performances up close at the kaiseki counter seats. All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> To maintain a sense of liveliness and privacy, Each group is separated by lattice partitions, Allowing you to relax and enjoy your time at the kaiseki counter seats. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. Please enjoy the newly renovated inn with this opportunity. ■Meals■ 〜Dinner〜 <Sample Menu> [Appetizer] Carefully selected assortment [Steamed Dish] Bliss ~ Shark fin and abalone steamed in heavenly broth ~ [Three Assortment] Treasures of the Dragon Palace ~ Three assorted seafood platter ~ [Seven Luck Salad] Hideyoshi and Nene's Hide-and-Seek Salad Hideyoshi's red armor is represented as spiny lobster, and Nene, who lived to age 77, is recreated using seven lucky vegetables. [Main Dish] Blessings of Heaven and Earth ~ Kobe beef golden spring mist hot pot ~ The red of the sunrise seen by Lord Hideyoshi and Lady Nene at the lodging temple on Mount Atago, is represented with a tomato-based golden spring, and the surrounding sea of clouds is imagined using cotton candy, creating a specially prepared dish. [Fried Dish] Seasonal Aroma ~ Golden Camellia Tempura~ [Meal] Blessings from the Sea ~ Arima Golden Spring Sushi~ [Dessert] Overflowing Smiles ~ Magical Ice Cream~ ※ The menu may change depending on the day's procurement. 〜Breakfast〜 We will prepare a Japanese-style meal set. ■Dining location: Seating at the 'Kappo Counter' will be provided. ▼ To our customers ▼ ※ Check-ins after 7 PM cannot accommodate 'Dinner.' ※ If you have food allergies, please be sure to contact us by phone in advance. ※ We cannot accommodate requests made on the day of your visit. Ingredient changes due to dislikes or preferences are not possible. ※Please make reservations for accommodations via the internet. ■All rooms come with 'Kin-sen open-air baths' and are 60 square meters or larger■ All guest rooms feature an open-air bath with the famous 'Golden Spring' of Arima, available for private use 24 hours.

Premium Winter Plan Featuring 3-Year-Old Awaji Island Tiger Pufferfish~ At our establishment, we focus exclusively on '3-Year-Old Tiger Pufferfish from Awaji Island', offering a variety of courses prepared with different cooking methods. ■3-Year-Old Awaji Island Tiger Pufferfish■ While commonly distributed tiger pufferfish are 2-year-olds weighing 700-800g, the strong currents and cold waters of the Awaji sea nurture the 3-year-old pufferfish over time, resulting in a size 1.5-2 times that of a 2-year-old fish. It tightens the body, and even when made into thin slices of fugu sashimi, the stickiness and sweetness remain. Rich and mellow, it features an indescribable umami. ■About the Museum■ All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> Please take a seat at the kappo counter. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. Please enjoy it at the newly renovated kappo counter seats. ■Meals■ 〜Dinner〜 <Sample Menu> 1. Aperitif 1. Appetizer 1. A platter of 12 seasonal appetizers 1. Thinly sliced puffer fish (Tessa) 1. Deep-fried fugu 1. Fugu hot pot (finished with porridge) 1. Dessert 1. Surprise dish ※ The menu may change depending on the day's procurement. 〜Breakfast〜 <Sample Menu> [Pre-meal Drink]　Daily smoothie [Appetizers] Black bean natto, chirimen sansho, mentaiko, kinpira Spinach ohitashi, squid sashimi, yam with wasabi [Grilled dishes] Grilled salmon with Saikyo miso, rolled omelet with dashi 【Salad】 Vegetable salad with cherry blossom dressing 【Dish】 Yudofu (hot tofu) 【Meal】 Tanba Koshihikari rice and miso soup 【Dessert】 Fruit tomato and orange bowl ※The menu may change depending on the season and procurement conditions.Thank you for your understanding. ■Dining location: 'Kappo counter seating'

\Upgrade! ／ ~ Winter Local Flavors Course Using Hyogo Brand Crab Hamasaka Matsuba Crab ~ Using only the rare parts of Hyogo Brand Crab 'Hamasaka Matsuba Crab' Crab Sashimi, Crab Tempura, Boiled Crab, etc., Prepared in various styles for you to enjoy little by little We have prepared a very luxurious winter local flavor plan. About the Museum All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> Please take a seat at the kappo counter. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. at the newly renovated kappo counter seats. Meals 〜Dinner〜 The menu will be a surprise on the day. 〜Breakfast〜 <Sample Menu> [Pre-meal Drink]　Daily smoothie [Appetizers]　Black bean natto, Chirimen sansho, Mentaiko, Kinpira 　　　　　　　　　Spinach ohitashi, Squid sashimi, Grated yam with wasabi [Grilled Dishes]　Saikyo-grilled salmon, Rolled omelet with dashi [Salad] Vegetable salad with cherry blossom dressing [Dish] Hot Tofu (Available until the end of June) [Meal] Tanba Koshihikari rice and miso soup [Dessert] Fruit tomato and orange bowl The menu may change depending on the season and procurement conditions. Please note this in advance. Dining location: Seating at the 'Kappo Counter' will be provided. ＜To our customers＞ Check-ins after 7 PM cannot accommodate 'Dinner.' If you have food allergies, please be sure to contact us by phone in advance. We cannot accommodate requests made on the day of your visit. Ingredient changes due to dislikes or preferences are not possible. Please make reservations for accommodations via the internet. All rooms come with 'Kin-sen open-air baths' and are 60 square meters or larger All guest rooms feature an open-air bath with the famous 'Golden Spring' of Arima, available for private use 24 hours.

■In March 2023, all rooms were renovated to be over 60 square meters and equipped with a private open-air bath using golden hot spring water! ■Enjoy conversations with the chef and cooking performances up close at the kaiseki counter seats. All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> To maintain a sense of liveliness and privacy, Each group is separated by lattice partitions, Allowing you to relax and enjoy your time at the kaiseki counter seats. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. Please enjoy the newly renovated inn with this opportunity. ■Meals■ 〜Dinner〜 <Sample Menu> [Appetizer] Carefully selected assortment [Steamed Dish] Bliss ~ Shark fin and abalone steamed in heavenly broth ~ [Three Assortment] Treasures of the Dragon Palace ~ Three assorted seafood platter ~ [Seven Luck Salad] Hideyoshi and Nene's Hide-and-Seek Salad Hideyoshi's red armor is represented as spiny lobster, and Nene, who lived to age 77, is recreated using seven lucky vegetables. [Main Dish] Blessings of Heaven and Earth ~ Kobe beef golden spring mist hot pot ~ The red of the sunrise seen by Lord Hideyoshi and Lady Nene at the lodging temple on Mount Atago, is represented with a tomato-based golden spring, and the surrounding sea of clouds is imagined using cotton candy, creating a specially prepared dish. [Fried Dish] Seasonal Aroma ~ Golden Camellia Tempura~ [Meal] Blessings from the Sea ~ Arima Golden Spring Sushi~ [Dessert] Overflowing Smiles ~ Magical Ice Cream~ ※ The menu may change depending on the day's procurement. 〜Breakfast〜 We will prepare a Japanese-style meal set. ■Dining location: Seating at the 'Kappo Counter' will be provided. ▼ To our customers ▼ ※ Check-ins after 7 PM cannot accommodate 'Dinner.' ※ If you have food allergies, please be sure to contact us by phone in advance. ※ We cannot accommodate requests made on the day of your visit. Ingredient changes due to dislikes or preferences are not possible. ※Please make reservations for accommodations via the internet. ■All rooms come with 'Kin-sen open-air baths' and are 60 square meters or larger■ All guest rooms feature an open-air bath with the famous 'Golden Spring' of Arima, available for private use 24 hours.

Premium Winter Plan Featuring 3-Year-Old Awaji Island Tiger Pufferfish~ At our establishment, we focus exclusively on '3-Year-Old Tiger Pufferfish from Awaji Island', offering a variety of courses prepared with different cooking methods. ■3-Year-Old Awaji Island Tiger Pufferfish■ While commonly distributed tiger pufferfish are 2-year-olds weighing 700-800g, the strong currents and cold waters of the Awaji sea nurture the 3-year-old pufferfish over time, resulting in a size 1.5-2 times that of a 2-year-old fish. It tightens the body, and even when made into thin slices of fugu sashimi, the stickiness and sweetness remain. Rich and mellow, it features an indescribable umami. ■About the Museum■ All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> Please take a seat at the kappo counter. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. Please enjoy it at the newly renovated kappo counter seats. ■Meals■ 〜Dinner〜 <Sample Menu> 1. Aperitif 1. Appetizer 1. A platter of 12 seasonal appetizers 1. Thinly sliced puffer fish (Tessa) 1. Deep-fried fugu 1. Fugu hot pot (finished with porridge) 1. Dessert 1. Surprise dish ※ The menu may change depending on the day's procurement. 〜Breakfast〜 <Sample Menu> [Pre-meal Drink]　Daily smoothie [Appetizers] Black bean natto, chirimen sansho, mentaiko, kinpira Spinach ohitashi, squid sashimi, yam with wasabi [Grilled dishes] Grilled salmon with Saikyo miso, rolled omelet with dashi 【Salad】 Vegetable salad with cherry blossom dressing 【Dish】 Yudofu (hot tofu) 【Meal】 Tanba Koshihikari rice and miso soup 【Dessert】 Fruit tomato and orange bowl ※The menu may change depending on the season and procurement conditions.Thank you for your understanding. ■Dining location: 'Kappo counter seating'

\Upgrade! ／ ~ Winter Local Flavors Course Using Hyogo Brand Crab Hamasaka Matsuba Crab ~ Using only the rare parts of Hyogo Brand Crab 'Hamasaka Matsuba Crab' Crab Sashimi, Crab Tempura, Boiled Crab, etc., Prepared in various styles for you to enjoy little by little We have prepared a very luxurious winter local flavor plan. About the Museum All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> Please take a seat at the kappo counter. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. at the newly renovated kappo counter seats. Meals 〜Dinner〜 The menu will be a surprise on the day. 〜Breakfast〜 <Sample Menu> [Pre-meal Drink]　Daily smoothie [Appetizers]　Black bean natto, Chirimen sansho, Mentaiko, Kinpira 　　　　　　　　　Spinach ohitashi, Squid sashimi, Grated yam with wasabi [Grilled Dishes]　Saikyo-grilled salmon, Rolled omelet with dashi [Salad] Vegetable salad with cherry blossom dressing [Dish] Hot Tofu (Available until the end of June) [Meal] Tanba Koshihikari rice and miso soup [Dessert] Fruit tomato and orange bowl The menu may change depending on the season and procurement conditions. Please note this in advance. Dining location: Seating at the 'Kappo Counter' will be provided. ＜To our customers＞ Check-ins after 7 PM cannot accommodate 'Dinner.' If you have food allergies, please be sure to contact us by phone in advance. We cannot accommodate requests made on the day of your visit. Ingredient changes due to dislikes or preferences are not possible. Please make reservations for accommodations via the internet. All rooms come with 'Kin-sen open-air baths' and are 60 square meters or larger All guest rooms feature an open-air bath with the famous 'Golden Spring' of Arima, available for private use 24 hours.

■In March 2023, all rooms were renovated to be over 60 square meters and equipped with a private open-air bath using golden hot spring water! ■Enjoy conversations with the chef and cooking performances up close at the kaiseki counter seats. All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> To maintain a sense of liveliness and privacy, Each group is separated by lattice partitions, Allowing you to relax and enjoy your time at the kaiseki counter seats. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. Please enjoy the newly renovated inn with this opportunity. ■Meals■ 〜Dinner〜 <Sample Menu> [Appetizer] Carefully selected assortment [Steamed Dish] Bliss ~ Shark fin and abalone steamed in heavenly broth ~ [Three Assortment] Treasures of the Dragon Palace ~ Three assorted seafood platter ~ [Seven Luck Salad] Hideyoshi and Nene's Hide-and-Seek Salad Hideyoshi's red armor is represented as spiny lobster, and Nene, who lived to age 77, is recreated using seven lucky vegetables. [Main Dish] Blessings of Heaven and Earth ~ Kobe beef golden spring mist hot pot ~ The red of the sunrise seen by Lord Hideyoshi and Lady Nene at the lodging temple on Mount Atago, is represented with a tomato-based golden spring, and the surrounding sea of clouds is imagined using cotton candy, creating a specially prepared dish. [Fried Dish] Seasonal Aroma ~ Golden Camellia Tempura~ [Meal] Blessings from the Sea ~ Arima Golden Spring Sushi~ [Dessert] Overflowing Smiles ~ Magical Ice Cream~ ※ The menu may change depending on the day's procurement. 〜Breakfast〜 We will prepare a Japanese-style meal set. ■Dining location: Seating at the 'Kappo Counter' will be provided. ▼ To our customers ▼ ※ Check-ins after 7 PM cannot accommodate 'Dinner.' ※ If you have food allergies, please be sure to contact us by phone in advance. ※ We cannot accommodate requests made on the day of your visit. Ingredient changes due to dislikes or preferences are not possible. ※Please make reservations for accommodations via the internet. ■All rooms come with 'Kin-sen open-air baths' and are 60 square meters or larger■ All guest rooms feature an open-air bath with the famous 'Golden Spring' of Arima, available for private use 24 hours.

Premium Winter Plan Featuring 3-Year-Old Awaji Island Tiger Pufferfish~ At our establishment, we focus exclusively on '3-Year-Old Tiger Pufferfish from Awaji Island', offering a variety of courses prepared with different cooking methods. ■3-Year-Old Awaji Island Tiger Pufferfish■ While commonly distributed tiger pufferfish are 2-year-olds weighing 700-800g, the strong currents and cold waters of the Awaji sea nurture the 3-year-old pufferfish over time, resulting in a size 1.5-2 times that of a 2-year-old fish. It tightens the body, and even when made into thin slices of fugu sashimi, the stickiness and sweetness remain. Rich and mellow, it features an indescribable umami. ■About the Museum■ All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> Please take a seat at the kappo counter. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. Please enjoy it at the newly renovated kappo counter seats. ■Meals■ 〜Dinner〜 <Sample Menu> 1. Aperitif 1. Appetizer 1. A platter of 12 seasonal appetizers 1. Thinly sliced puffer fish (Tessa) 1. Deep-fried fugu 1. Fugu hot pot (finished with porridge) 1. Dessert 1. Surprise dish ※ The menu may change depending on the day's procurement. 〜Breakfast〜 <Sample Menu> [Pre-meal Drink]　Daily smoothie [Appetizers] Black bean natto, chirimen sansho, mentaiko, kinpira Spinach ohitashi, squid sashimi, yam with wasabi [Grilled dishes] Grilled salmon with Saikyo miso, rolled omelet with dashi 【Salad】 Vegetable salad with cherry blossom dressing 【Dish】 Yudofu (hot tofu) 【Meal】 Tanba Koshihikari rice and miso soup 【Dessert】 Fruit tomato and orange bowl ※The menu may change depending on the season and procurement conditions.Thank you for your understanding. ■Dining location: 'Kappo counter seating'

\Upgrade! ／ ~ Winter Local Flavors Course Using Hyogo Brand Crab Hamasaka Matsuba Crab ~ Using only the rare parts of Hyogo Brand Crab 'Hamasaka Matsuba Crab' Crab Sashimi, Crab Tempura, Boiled Crab, etc., Prepared in various styles for you to enjoy little by little We have prepared a very luxurious winter local flavor plan. About the Museum All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> Please take a seat at the kappo counter. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. at the newly renovated kappo counter seats. Meals 〜Dinner〜 The menu will be a surprise on the day. 〜Breakfast〜 <Sample Menu> [Pre-meal Drink]　Daily smoothie [Appetizers]　Black bean natto, Chirimen sansho, Mentaiko, Kinpira 　　　　　　　　　Spinach ohitashi, Squid sashimi, Grated yam with wasabi [Grilled Dishes]　Saikyo-grilled salmon, Rolled omelet with dashi [Salad] Vegetable salad with cherry blossom dressing [Dish] Hot Tofu (Available until the end of June) [Meal] Tanba Koshihikari rice and miso soup [Dessert] Fruit tomato and orange bowl The menu may change depending on the season and procurement conditions. Please note this in advance. Dining location: Seating at the 'Kappo Counter' will be provided. ＜To our customers＞ Check-ins after 7 PM cannot accommodate 'Dinner.' If you have food allergies, please be sure to contact us by phone in advance. We cannot accommodate requests made on the day of your visit. Ingredient changes due to dislikes or preferences are not possible. Please make reservations for accommodations via the internet. All rooms come with 'Kin-sen open-air baths' and are 60 square meters or larger All guest rooms feature an open-air bath with the famous 'Golden Spring' of Arima, available for private use 24 hours.

■In March 2023, all rooms were renovated to be over 60 square meters and equipped with a private open-air bath using golden hot spring water! ■Enjoy conversations with the chef and cooking performances up close at the kaiseki counter seats. All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> To maintain a sense of liveliness and privacy, Each group is separated by lattice partitions, Allowing you to relax and enjoy your time at the kaiseki counter seats. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. Please enjoy the newly renovated inn with this opportunity. ■Meals■ 〜Dinner〜 <Sample Menu> [Appetizer] Carefully selected assortment [Steamed Dish] Bliss ~ Shark fin and abalone steamed in heavenly broth ~ [Three Assortment] Treasures of the Dragon Palace ~ Three assorted seafood platter ~ [Seven Luck Salad] Hideyoshi and Nene's Hide-and-Seek Salad Hideyoshi's red armor is represented as spiny lobster, and Nene, who lived to age 77, is recreated using seven lucky vegetables. [Main Dish] Blessings of Heaven and Earth ~ Kobe beef golden spring mist hot pot ~ The red of the sunrise seen by Lord Hideyoshi and Lady Nene at the lodging temple on Mount Atago, is represented with a tomato-based golden spring, and the surrounding sea of clouds is imagined using cotton candy, creating a specially prepared dish. [Fried Dish] Seasonal Aroma ~ Golden Camellia Tempura~ [Meal] Blessings from the Sea ~ Arima Golden Spring Sushi~ [Dessert] Overflowing Smiles ~ Magical Ice Cream~ ※ The menu may change depending on the day's procurement. 〜Breakfast〜 We will prepare a Japanese-style meal set. ■Dining location: Seating at the 'Kappo Counter' will be provided. ▼ To our customers ▼ ※ Check-ins after 7 PM cannot accommodate 'Dinner.' ※ If you have food allergies, please be sure to contact us by phone in advance. ※ We cannot accommodate requests made on the day of your visit. Ingredient changes due to dislikes or preferences are not possible. ※Please make reservations for accommodations via the internet. ■All rooms come with 'Kin-sen open-air baths' and are 60 square meters or larger■ All guest rooms feature an open-air bath with the famous 'Golden Spring' of Arima, available for private use 24 hours.

Premium Winter Plan Featuring 3-Year-Old Awaji Island Tiger Pufferfish~ At our establishment, we focus exclusively on '3-Year-Old Tiger Pufferfish from Awaji Island', offering a variety of courses prepared with different cooking methods. ■3-Year-Old Awaji Island Tiger Pufferfish■ While commonly distributed tiger pufferfish are 2-year-olds weighing 700-800g, the strong currents and cold waters of the Awaji sea nurture the 3-year-old pufferfish over time, resulting in a size 1.5-2 times that of a 2-year-old fish. It tightens the body, and even when made into thin slices of fugu sashimi, the stickiness and sweetness remain. Rich and mellow, it features an indescribable umami. ■About the Museum■ All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> Please take a seat at the kappo counter. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. Please enjoy it at the newly renovated kappo counter seats. ■Meals■ 〜Dinner〜 <Sample Menu> 1. Aperitif 1. Appetizer 1. A platter of 12 seasonal appetizers 1. Thinly sliced puffer fish (Tessa) 1. Deep-fried fugu 1. Fugu hot pot (finished with porridge) 1. Dessert 1. Surprise dish ※ The menu may change depending on the day's procurement. 〜Breakfast〜 <Sample Menu> [Pre-meal Drink]　Daily smoothie [Appetizers] Black bean natto, chirimen sansho, mentaiko, kinpira Spinach ohitashi, squid sashimi, yam with wasabi [Grilled dishes] Grilled salmon with Saikyo miso, rolled omelet with dashi 【Salad】 Vegetable salad with cherry blossom dressing 【Dish】 Yudofu (hot tofu) 【Meal】 Tanba Koshihikari rice and miso soup 【Dessert】 Fruit tomato and orange bowl ※The menu may change depending on the season and procurement conditions.Thank you for your understanding. ■Dining location: 'Kappo counter seating'

\Upgrade! ／ ~ Winter Local Flavors Course Using Hyogo Brand Crab Hamasaka Matsuba Crab ~ Using only the rare parts of Hyogo Brand Crab 'Hamasaka Matsuba Crab' Crab Sashimi, Crab Tempura, Boiled Crab, etc., Prepared in various styles for you to enjoy little by little We have prepared a very luxurious winter local flavor plan. About the Museum All six guest rooms have unique furnishings, Each room is over 60 square meters and includes an open-air bath using golden hot spring water in addition to an indoor bath. They have been transformed into luxurious rooms overflowing with elegance. <The Hospitality of the Inn> Please take a seat at the kappo counter. Ingredients are personally selected at Kobe Central Market by the inn's owner, Tadamichi Ota, and only the freshest ingredients are prepared. at the newly renovated kappo counter seats. Meals 〜Dinner〜 The menu will be a surprise on the day. 〜Breakfast〜 <Sample Menu> [Pre-meal Drink]　Daily smoothie [Appetizers]　Black bean natto, Chirimen sansho, Mentaiko, Kinpira 　　　　　　　　　Spinach ohitashi, Squid sashimi, Grated yam with wasabi [Grilled Dishes]　Saikyo-grilled salmon, Rolled omelet with dashi [Salad] Vegetable salad with cherry blossom dressing [Dish] Hot Tofu (Available until the end of June) [Meal] Tanba Koshihikari rice and miso soup [Dessert] Fruit tomato and orange bowl The menu may change depending on the season and procurement conditions. Please note this in advance. Dining location: Seating at the 'Kappo Counter' will be provided. ＜To our customers＞ Check-ins after 7 PM cannot accommodate 'Dinner.' If you have food allergies, please be sure to contact us by phone in advance. We cannot accommodate requests made on the day of your visit. Ingredient changes due to dislikes or preferences are not possible. Please make reservations for accommodations via the internet. All rooms come with 'Kin-sen open-air baths' and are 60 square meters or larger All guest rooms feature an open-air bath with the famous 'Golden Spring' of Arima, available for private use 24 hours.